In a bowl, combine the flour, icing sugar, ground almonds, butter and egg. Mix well and form a smooth ball. Place it between two sheets of baking paper and roll it out with a rolling pin to form a circle. Let the dough rest in the fridge.
For the almond cream, pour the sugar, ground almonds, egg, butter and vanilla extract in a bowl. Mix well.
Wash your rhubarb stems and remove the ends. Then cut the rhubarb stalks into small diamond-shaped pieces. Cut the pieces as long as they are wide.
Then, place your dough in your tart mold, with the baking paper at the bottom. Remove the borders with scissors. Pre-bake the dough in the oven at 175 ° C (conventional heat) for 10 minutes.
Take the dough out of the oven and let it cool for 10 minutes. Then spread the almond cream and place the rhubarb pieces in a geometric form (see the pictures above).
Bake the rhubarb tart for 30-40 minutes at 175 ° C (conventional heat).